As some of you know, we’re smoking a small brisket today with plenty more hours to go. But we learned at the beginning of our smoking journey that with their just being two of us, it really made no sense to fill the smoker (a Bradley electric) with meat. Our favorite has been Roma tomatoes. These were especially large so pulled them after four hours. When cool enough to handle, I cut off the stem end and peeled them so easily. I’ll freeze them individually on a baking sheet and then put in zipping bags. Even one adds such an intense smoked flavor as well as more tomato-y taste than you’d ever get from a regular tomato. Out of curiosity I cut a slice and salted it. Almost but not quite too intense.

Use whatever woodchips you like. Slice tomatoes in half, put cut-side up on rack. Salt lightly, if desired. Smoke for 20 minutes. At this point, I uncover the pan and put it in a 300 degree oven for an hour. Cool, bag, and freeze.